Dinner Menu

Menu of the week May 16th to May 22nd

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS $6

WINES BY THE GLASS $5


DATTERI E PANCETTA Roasted dates filled with gorgonzola and wrapped in pancetta 6
INSALATINA DI FINOCCHI Fresh fennel, black olives and Valencia oranges 6
CROSTINI DI CAPRINO Fresh goat cheese bruschetta with roasted bell peppers and anchovies 7
RUSTICO Baked puff pastry filled with tomato sauce, mozzarella and parmigiano 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 7
MACCHERONI AL FORMAGGIO Home made mac and cheese 6

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 5
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
ANTIPASTO CON BURRATA 16
Fresh burrata cheese served with crostini with “nduja sausage, Calabrian olives, Molinari salami
CROSTONE CON SALSICCIA E BROCCOLI 9
Toasted bread topped with Calabrian sausage, broccoli rabe and burrata cheese
PAPPA AL POMODORO 9
Organic tomato bread soup
INSALATA PRIMAVERA 10
Spring salad with carrots, fennel, radicchio, arugola in a citrus vinaigrette
INSALATA DI BARBABIETOLA 10
Golden and red beets salad, goat cheese, pomegranate, almonds. Orange vinaigrette.
CARPACCIO DI FILETTO DI MANZO 16
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
CALAMARI ALLA GRIGLIA SU INSALATA DI RUCOLA 16
Fresh Monterey Bay calamari served grilled over arugola salad with lemon and olive oil

House made Pasta & Secondi

FILEJI NERI CON GAMBERONI E CALAMARI SALTATI IN NDUJA SAUSAGE* 19
Squid Ink pasta served with prawns and calamari sauteed with ‘Nduja sausage and white wine
FETTUCCINE AL RAGU’ DI AGNELLO * 19
Shredded lamb shank ragu over fettuccine pasta
TAGLIOLINI INTEGRALI CON FAGIOLINI, PATATE E PESTO DI FINOCCHI E MANDORLE* 19
Vegeterian whole wheat pasta with romano beans, potatoes, fennel and almond pesto
FILEJI DI RENATO* 19
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
PARMIGIANA DI MELANZANE 16
Eggplant parmigiana served with fresh mozzarella and tomato sauce
BRANZINO ALLA CARTOCCIO 28
Mediterranean seabass pan roasted and finished in the oven in parchment paper with sauteed dandelion
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 29
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 22
Half roasted chicken served with lemon and thyme sauce and a side of soft polenta
* available home made gluten free option

Sides

POLENTA E FUNGHI 7
Grilled polenta with mixed mushrooms and gorgonzola
BROCCOLETTI IN PADELLA 6
Sauteed broccoli rabe in garlic and olive oil
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
CICORIA PICCANTE SALTATA IN PADELLA 6
Dandelion greens and gigante beans sauteed in a spicy olive oil and garlic with bread crumbs

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Hazelnut and chocolate gelato served in a plate like in Pizzo Calabro
PANNA COTTA 8
White chocolate panna cotta with sambuca and blueberry compote